Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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SUN Hong-xia, YANG Chun-hua, LIU Lin-lin, ZHANG Guang, WANG Jia-qi, TU Qian, SHI Yan-guo. Effection of infrared heating on soybean protein denaturation of damp and hot[J]. Science and Technology of Food Industry, 2017, (05): 196-198. DOI: 10.13386/j.issn1002-0306.2017.05.028
Citation: SUN Hong-xia, YANG Chun-hua, LIU Lin-lin, ZHANG Guang, WANG Jia-qi, TU Qian, SHI Yan-guo. Effection of infrared heating on soybean protein denaturation of damp and hot[J]. Science and Technology of Food Industry, 2017, (05): 196-198. DOI: 10.13386/j.issn1002-0306.2017.05.028
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Effection of infrared heating on soybean protein denaturation of damp and hot

    Abstract
  • The experiment took soybean meal as the raw material, used the method of infrared heating, the effect of soy protein denaturation degree was studied, through single factor and orthogonal experiment to study the effect of heat treatment time, heat treatment temperature and solid-liquid ratio on the solubility of soybean protein.Finally it was concluded that soybean protein denaturation optimum conditions, the heating temperature was 110 ℃, the heating time for 35 min, liquid-solid ratio of 1 ∶ 2.Under this condition, nitrogen soluble index was 22.36% of soybean meal protein, the soybean protein degeneration effect was highest.
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